DocChiroMB's Notes:
1 sheet, frozen puff pastry, defrosted, (such as Pepperidge Farm) Ask a question about this ingredient
2 medium sweet onions, such as Vidalia, cut into 1/4" slices Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
1/2 teaspoon fresh thyme leaves, chopped Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
8 ounces Maytag blue cheese, cut into 1/2 inch cubes Ask a question about this ingredient
Lay out the defrosted puff pastery on a lightly floured board. Invert an oven safe skillet on to the pastry and using the edge of the pan as a guide, cut excess pastry. Remove the pan, and using a fork, prick the circle of pasrty every 1/2 ". Refrigerate until ready to use.
Ask a question about this stepIn the skillet, melt the butter over high heat. Add the onions, salt, and thyme. Cook for 2 minutes, stirring constantly. Reduce heat to low and cook for 20 minutes, stirring occasionally. Mix in balsamic vinegar, remove from heat.
Ask a question about this stepWhen onions are cool, mix in blue cheese. Cover the onion mixture with the puff pasrty disc, pressing it down and tucking in the edges. Bake in a 375F degree oven for about 35 minutes or until golden brown. Remove from the oven and invert it onto a serving platter.
Ask a question about this stepThe tart can cool for 10 minutes and served or may be served at room temperature.
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
Cool technique! Would love to see a photo.